Corsican Fleur De Maquis Recipe
sheep’s milk cheese preserved in wild Corsican brush VIII-week fermented apple with a puree of IV-week fermented chestnut
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Ingredients
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Cheese
Fermented Apple
Chestnut Puree
Method
Cheese Preparation
- 1
Make the Cheese
In a large pot, heat the sheep's milk to 37°C (98°F). Add the rennet and stir gently. Allow the mixture to sit for 30 minutes until it curdles. Cut the curd into small pieces and let it rest for another 10 minutes. Stir in the salt and wild Corsican herbs. Transfer the curds into a cheese mold and press for several hours until firm. Age the cheese for at least 8 weeks.
Apple Fermentation
- 2
Prepare the Fermented Apple
Chop the apples and place them in a pot with water, sugar, and the cinnamon stick. Bring to a simmer and cook until the apples are soft. Remove from heat and let cool. Transfer to a jar and seal tightly. Allow to ferment at room temperature for 1 week, shaking occasionally.
Chestnut Puree Preparation
- 3
Make the Chestnut Puree
In a food processor, blend the cooked chestnuts with heavy cream and honey until smooth. Adjust the consistency with more cream if necessary.